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[HFX] NZ Creamy Smoked Salmon Fettuccine

with Dill & Lemon
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
Get tasty recipes from just $6 per serving
Get tasty recipes from just $6 per serving
Calories
: 
951 kcal
Protein
: 
26.8g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Eggs
  • Wheat
  • Gluten
  • Milk
  • Cashew
  • Pine nut
  • Walnut
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 sachet

Garlic & Herb Seasoning

Cold Smoked Salmon

Dill

1 packet

Fresh Fettuccine

(Contains: Eggs, Wheat, Gluten; May be present: Cashew, Pine nut, Walnut)

1 packet

Baby Spinach Leaves

1 packet

Rocket leaves

1 packet

Cream

(Contains: Milk; )

1

Baby Broccoli

1 sachet

Chicken-Style Stock Powder

1

Lemon

Calories951 kcal
Energy (kJ)3980 kJ
Fat48.2 g
of which saturates30.6 g
Carbohydrate91.9 g
of which sugars8.5 g
Dietary Fibre4 g
Protein26.8 g
Sodium991 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Boil the kettle • Roughly chop baby broccoli. Cut lemon into wedges • Heat a drizzle of olive oil in a frying pan over high heat • Cook baby broccoli until tender, 4-5 mins • Stir in cream, herb seasoning and stock and cook until slightly thickened, 1-2 mins

2

• When kettle boils, pour water into a saucepan over high heat. Generously season with salt • Return to the boil, add fettuccine and cook until ‘al dente’, 3 mins • Using tongs, add fettuccine to frying pan with a dash of pasta water and a squeeze of lemon juice • Add salmon and spinach. Toss to combine. Season with pepper

3

• Divide pasta between bowls • Top with rocket • Tear over dill • Serve with remaining lemon wedges. Enjoy!

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